Simple Kale Salad

If you’re looking to make a kale salad, this recipe is for you. My friends ask me to bring this to every gathering! I’ve crafted the best kale salad that’s a perfect balance of contrasting textures and flavors. Every ingredient plays a role in making this a hearty salad that’s loaded with delicious goodness. I’ll show you how it’s done.

This kale salad is the kind of salad people go back for seconds of. It’s hearty, fresh, and packed with crispy bacon, creamy Boursin, buttery avocado, crunchy pecans, sweet caramelized onions, and a bright homemade dressing that ties everything together beautifully. The avocado almost melts into the salad, giving it a rich, creamy texture that works so well with the tangy dressing and savory toppings.

What I think really makes this salad shine is the balance of textures and flavors. You get crunch, creaminess, freshness, smokiness, and just enough sweetness from the caramelized onions to make every bite interesting. And because kale is so sturdy, it holds up beautifully once dressed, making this a great make-ahead option for lunches, potlucks, or gatherings.

I also love how flexible it is. Goat cheese works well in place of the Boursin, and extras like dried cranberries or roasted vegetables fit right in. Once everything gets tossed together with the zippy shallot-Dijon dressing, it becomes the kind of salad you keep thinking about afterward.

How to prep kale

The best way to eat kale is lightly dressed so it retains its bite. Kale is one of our favorite greens as it’s hearty enough to prep ahead, so it’s always ready to go. Here’s how to do it:

1. Remove the leaves from the tough inner stem. Save the kale stems to try our sauteed kale stems recipe!
2. Put the kale in a bowl and cover it with cold water. Swish it around a few times and then drain the water. You may need to do this a few times, depending on how much dirt is hiding in the kale.
3. Once the kale is clean, spin it dry using a salad spinner.

How to store leftovers

One of the best things about kale salad is that it stores well. Unlike green salad, which wilts as soon as it’s dressed, kale softens but still retains its structure. It’s a great salad to make for meal prep!

If you have any leftover kale salad, store it in an airtight container in your fridge for up to three days. If you’re meal prepping, we suggest keeping the avocado separate and adding it fresh to each serving.

Tap stars to rate!

4.94 stars (74 ratings)

Best Kale Salad Recipe

Prep: 5 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

Rate Recipe Print

• Pin

Remove Ads

This is the BEST kale salad recipe: it's loaded with contrasting flavors and textures. Crispy, salty bacon, toasted pecans for crunch, juicy sweet tomatoes, creamy avocado, perfectly caramelized onions, and tangy delicious Boursin cheese are tied together with a bright, irresistible dressing. It's perfect for lunch, for a lighter dinner, or as a side dish (that might steal the spotlight!)

6

Ingredients

The Dressing

• ▢ 3 tablespoons white balsamic vinegar (or sub apple cider vinegar)
• ▢ 2 tablespoons honey
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 small shallot (very finely minced)
• ▢ 1 small garlic clove (very finely minced)
• ▢ ⅓ cup extra virgin olive oil
• ▢ A pinch of sea salt and pepper

The Salad

• ▢ ¾ cup toasted pecans
• ▢ 4 strips of bacon
• ▢ 1 large onion (thinly sliced)
• ▢ 4 packed cups curly kale (washed and torn into bite-sized pieces)
• ▢ 2 tablespoons Boursin cheese (can sub goat cheese)
• ▢ 1 medium carrot (grated)
• ▢ 1 ripe avocado (chopped)
• ▢ 2 handfuls of cherry tomatoes (cut in half)

Instructions 

• In a medium-sized bowl whisk the vinegar, honey, dijon mustard, shallot, and garlic. Whisk in the oil in a slow and steady stream. Whisking the oil in slowly will help it to emulsify and become creamy. Season the dressing lightly with a pinch of salt and pepper.
  3 tablespoons white balsamic vinegar, 2 tablespoons honey, 1 teaspoon Dijon mustard, 1 small shallot, 1 small garlic clove, ⅓ cup extra virgin olive oil, A pinch of sea salt and pepper
  
• Cut the bacon into 1-inch pieces and place them in a large frying pan over medium heat. Fry the bacon for 7-8 minutes, or until it is crispy but not burnt. Immediately remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan. Remove all but 1 tablespoon of the bacon fat from the pan.
  4 strips of bacon
  
• Add the thinly sliced onions to the pan. Cook the onions, stirring occasionally, for 10-12 minutes, or until they are quite soft and light brown.
  1 large onion
  
• Add the kale, Boursin cheese, pecans, crispy bacon, caramelized onions, carrot, avocado, and cherry tomatoes to a large bowl. Toss with the dressing and serve immediately.
  4 packed cups curly kale, 2 tablespoons Boursin cheese, 1 medium carrot, 1 ripe avocado, 2 handfuls of cherry tomatoes, ¾ cup toasted pecans
  

Video

Nutrition

Serving: 1 serving = ⅙ of the recipe, Calories: 404kcal (20%), Carbohydrates: 22g (7%), Protein: 7g (14%), Fat: 34g (52%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 15mg (5%), Sodium: 179mg (8%), Potassium: 669mg (19%), Fiber: 5g (21%), Sugar: 11g (12%), Vitamin A: 6517IU (130%), Vitamin C: 71mg (86%), Calcium: 104mg (10%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

More kale salad recipes

For more inspiration, check out all of our salad recipes!

25 minutes mins

Kale Caesar Salad with Bacon & Homemade Croutons

30 minutes mins

Coconut Sesame Kale Salad

15 minutes mins

Kale Apple Salad with Cheddar and Almonds

10 minutes mins

Broccoli and Kale Salad with Blueberries and Coconut